Photo of Lemon-Lime Cookie Crisps by WW

Lemon-Lime Cookie Crisps

Points® value
Total Time
26 min
15 min
11 min
These ultra-thin cookies are super crunchy and flavourful. Swap orange zest for the lemon or lime if you prefer.



3 tbsp(s), softened


½ cup(s)

Egg whites

2 serving(s)

Cake flour


Vanilla extract

½ tsp(s)

Lemon zest

2 tsp(s), finely chopped

Lime zest

2 tsp(s), finely chopped


  1. Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
  2. Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
  3. Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.
  4. Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
  5. Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.


Store cookies in an airtight container to retain crispness.For a nutty flavoured-cookie, skip the zest and add 1 teaspoon of almond extract instead. These cookies can be curled for a special-occasion look. Just remove the cookies from the cookie sheet straight from the oven and drape them over a rounded surface like a small bottle or rolling pin. The cookies will wrap around the rounded surface and cool in a curl.